Hawaiian Macaroni Salad with Creamy Mayo Dressing | CookOS

Hawaiian Macaroni Salad

Name: Hawaiian Macaroni Salad with Creamy Mayo Dressing
Prep time: 15 min
Cook time: 12 min
Total time: 1 h
Yield: 24 servings
Cuisine: Hawaiian
Ingredients: 3 lbs ditalini pasta; 1 medium white onion, grated; 1.5 cups carrots, shredded; 7.5 tbsp apple cider vinegar; 6.5 cups mayonnaise; 1 cup milk; 6 tbsp granulated sugar; salt, to taste; black pepper, to taste

This Hawaiian macaroni salad features ditalini pasta marinated in apple cider vinegar and onion before tossing with a sweet, creamy mayonnaise dressing. The vinegar marinade step ensures the pasta absorbs flavor throughout, making it a standout plate lunch staple.

🌍Hawaiian 🏷️Hawaiian macaroni salad 🏷️Mac salad 🏷️Pasta salad 🏷️American Side dish

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Total

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

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Ingredients

3 lbs ditalini pasta
1 medium white onion, grated
1.5 cups carrots, shredded
7.5 tbsp apple cider vinegar
6.5 cups mayonnaise
1 cup milk
6 tbsp granulated sugar
salt, to taste
black pepper, to taste

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Instructions

1
Bring a large pot of water to a boil and cook the macaroni according to package directions until tender.
2
Drain the cooked macaroni in a colander and set aside to cool completely.
3
While the macaroni cools, grate the white onion.
4
In a very large mixing bowl, combine the cooled macaroni, shredded carrots, and grated onion.
5
Pour the apple cider vinegar over the pasta mixture. Mix thoroughly with your hands to combine.
6
Cover and refrigerate the pasta mixture for about 30 minutes to marinate.
7
While the pasta marinates, prepare the dressing. In a separate bowl, add the mayonnaise, milk, and granulated sugar.
8
Season the dressing with a generous pinch of salt and black pepper, then whisk until smooth and well combined.
9
After 30 minutes, remove the pasta from the fridge. Pour the dressing over the marinated pasta mixture.
10
Mix everything together thoroughly with your hands until the pasta is evenly coated. Serve immediately or chill until ready to serve.

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Tips & Notes

Pro tips

Don't skip the vinegar marinade step—it seasons the pasta directly and prevents a mayo-heavy final salad.
Grate the onion finely so it dissolves into the vinegar and seasons evenly; avoid large chunks.
Chill the finished salad for at least 1 hour before serving to let flavors meld and dressing set properly.
Adjust salt carefully—the vinegar, mayo, and onion already add saltiness; taste before final seasoning.

Substitutions

Apple cider vinegar → white vinegar or rice vinegar (note: rice vinegar will be milder)
Ditalini pasta → small shells or elbow pasta (note: adjust cooking time as needed)
Mayonnaise → Japanese Kewpie mayo (note: richer, closer to authentic Hawaiian versions)
Milk → heavy cream for a denser salad (note: reduce amount slightly)

Storage & make-ahead

Store covered in the refrigerator for up to 4 days; stir before serving as dressing may separate slightly. Make ahead up to 2 days for flavors to deepen.

Common Questions

Why do you marinate the pasta in vinegar before adding mayo?

The vinegar and onion marinade seasons the pasta directly so it absorbs flavor evenly. This prevents the final salad from tasting flat or mayo-heavy.

Can you make Hawaiian macaroni salad ahead of time?

Yes. Prepare the salad up to 2 days ahead; store covered in the refrigerator. The flavors meld and deepen as it sits.

What type of pasta works best for this salad?

Ditalini (small tube pasta) is traditional for Hawaiian macaroni salad because it holds dressing well and mimics the texture of classic plate lunch versions.

Can you substitute the mayonnaise?

Japanese mayo (Kewpie) works well for a richer flavor closer to authentic Hawaiian versions. Regular mayo can also be thinned slightly with milk to adjust creaminess.